Ingredients
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows
- 8 to 10 graham crackers, for dipping
- 1 tablespoon butter
- Pinch flaky salt (optional)
Instructions
- Place a small skillet over medium-low heat and melt the butter until fully melted.
- Add the chocolate chips to the skillet and allow them to melt slowly for about 1 to 2 minutes.
- Spread the melted chocolate evenly across the bottom of the skillet.
- Sprinkle the mini marshmallows evenly over the melted chocolate layer.
- Cover the skillet and allow the marshmallows to heat for about 1 to 2 minutes until they soften and begin to puff.
- For a toasted top, briefly place the skillet under a broiler or use a kitchen torch to lightly brown the marshmallows.
- Sprinkle a pinch of flaky salt over the top if desired.
- Serve immediately with graham crackers for dipping.
Notes
- This dessert is best enjoyed immediately while the chocolate is warm and gooey.
- Milk chocolate or dark chocolate chips can be used instead of semisweet.
- Cut large marshmallows in half if mini marshmallows are unavailable.
- Add caramel sauce, peanut butter chips, or chopped nuts for variations.
- Any oven-safe skillet or small baking dish works if a cast-iron skillet is not available.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg
